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| h2u > Health Library |
Pasta With Scallops, Tomatoes, and SpinachAdapted from CooksAid.com | Serving Size | 1 | | Calories | 513 | | Total Fat | 7 g | | Saturated Fat | 1 g | | Sodium | 507 mg | | Total Carbohydrate | 70.5 g | | Dietary Fiber | 3 g | | Protein | 31.5 g |
| Ingredients | Measures |
|---|
| Olive oil
| 2 teaspoons | | Shallots, finely chopped
| 2 tablespoons | | Garlic clove, minced
| 1 | | Fettuccini (or other pasta)
| 6 ounces | | White wine
| ½ cup | | Sea scallops
| ½ pound | | Dried basil
| 1 teaspoon | | Medium tomato, diced
| 1 | | Baby spinach, packed
| 2 cups | | Salt
| ¼ teaspoon | | Freshly ground pepper to taste |
- Directions
- Heat oil in a medium skillet over medium-high heat. Add shallots and garlic, and sauté for 2-3 minutes.
- Meanwhile, bring a large pot of water to boil and cook pasta according to package directions, omitting salt and oil.
- Reduce skillet heat to medium and add wine. Cook until wine is reduced by half, 3-4 minutes, and then add scallops. Sauté until cooked through, about 5-6 minutes. Add basil and tomatoes, and sauté another 1-2 minutes.
- Reduce heat to low and add spinach to skillet. Stir until just wilted, 1-2 minutes, and then season with salt and pepper. Mix with the drained pasta and serve.
4 starches; 4 very lean meats; 2 vegetables; 1 fat Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition. Copyright © EBSCO Publishing. All rights reserved. |
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